Prep time: 25 mins | Cook time: 35 mins | Total time: 1 hr | Yield: 6
Easily make this clam chowder from scratch and enjoy creamy soup with bacon and clams. This is without a doubt the best clam chowder you’ll ever make!
Ingredients
2-3 garlic cloves, minced
3-4 small unpeeled potatoes (red potatoes or Yukon gold), cubed into 1/2-inch pieces (optional to peel)
8 bacon strips, divided
2 tablespoons butter
1 leek, finely chopped (or 1 shallot)
1 large onion, chopped
2 celery ribs, chopped
2 c. broth, chicken, or vegetable
½ tsp dried thyme
⅓ c. all-purpose flour
2 c. half-and-half, divided
½ tsp white pepper
½ tsp salt
More clam juice (optional) – for a more intense flavor
3 cans 6-1/2 oz. each of chopped clams, undrained
Bay leaf
Chopped fresh chives or green onions, for garnish
How to make the Best Clam Chowder
Step 1: Cook the bacon in a Dutch oven over medium heat until crisp. To paper towels, transfer the bacon and set aside.
Step 2: To the drippings in the Dutch oven, add the butter. Then, toss in the celery, leek, and onion. Saute until tender. Next, add the garlic and continue to cook for another minute. Add the potatoes along with the broth, salt, pepper, and thyme. Stir well and bring everything to a boil. Once boiling, decrease the heat and simmer for about 10 to 15 minutes, uncovered, until the potatoes are tender.
Step 3: Whisk the flour and 1 cup half-and-half in a small bowl until smooth. Slowly stir this into the soup. Bring the soup to a boil and cook for 1 to 2 minutes, stirring until thickened.
Step 4: Add the clams and juice followed by the rest of the half-and-half. Stir and cook until heated through (DO NOT BOIL). Adjust the heat to low, then add the bay leaf. Continue to cook for 2 to 3 minutes more over low heat. Then, add 4 strips of crumbled bacon.
OPTIONAL: If you prefer more clam flavor, add more clam juice.
Step 5: Before serving, garnish the chowder with crumbed bacon and some fresh chopped chives or thinly sliced green onions. Enjoy!
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